BBQ Cornbread Muffins

45 minutes
Serves 12
How handy! Literally. Stuff all this goodness into a muffin and you’ve got the perfect, packable, handheld lunch! Prep for 15, cook for 30, and you’re done.


  • 2
    cups all-purpose flour
  • 1
    cup cornmeal
  • 1
    tbsp baking powder
  • 1
    tbsp sugar
  • 1
    tsp salt
  • 1
    cup milk
  • 1
    stick (½ cup) butter, melted and slightly cooled
  • 2
  • 2
    cups cooked shredded pork shoulder combined with 1 cup store-bought barbecue sauce


  • 1 Preheat oven to 350°F. Line a 12-count muffin tin with muffin liners.
  • 2 In a large bowl combine, flour, cornmeal, baking powder, sugar, and salt. In another bowl, whisk to combine milk, butter, and eggs. Add the wet mixture to the dry and stir until just combined.
  • 3 Fill the muffin cups with the batter. Place 1 large spoonful of BBQ shredded pork onto the center of each muffin, lightly pressing down the pork into the muffin batter.
  • 4 Place in the oven and bake for 30-35 minutes until cooked through. Serve.


Store in Ziploc® brand bags or containers in the refrigerator for up to 4 days (or in the freezer for up to 1 month). To pack for lunch, warm in the microwave for 30 seconds and pack with an ice pack. The muffins will be delicious at a temperature slightly lower than room temperature. If there is a microwave available, simply pack cold and reheat on location for 30 seconds.